Stashcook: Meal Planner & Recipe Keeper

Oven-Baked Teriyaki Chicken Wings Recipe

Name: Oven-Baked Teriyaki Chicken Wings
Prep time: 20 min
Cook time: 1 h
Total time: 13 h 20 min
Yield: 6
Ingredients: For the Marinade:; 1/3 cup soy sauce; 1/3 cup balsamic vinegar; 1/4 cup firmly packed brown sugar; 2 cloves garlic, pressed or finely minced; 1 teaspoon ginger root , grated fresh; 1/4 teaspoon black pepper; 2 green onions , thinly sliced, tops included; For the Chicken Wings:; 24 large chicken wing pieces, drumsticks, and forewings, thawed if frozen; Dash Hungarian sweet paprika; For the Teriyaki Sauce:; 1/3 cup soy sauce; 1/3 cup balsamic vinegar; 1/2 cup firmly packed brown sugar; 1/4 teaspoon black pepper; 2 cloves garlic, pressed or finely minced; 1 teaspoon ginger root, grated fresh; 2 green onions, thinly sliced, tops included; Garnish: 1 tablespoon toasted sesame seeds

The Spruce Eats

These easy teriyaki chicken wings are marinated overnight, then baked in the oven for a tasty appetizer or main dish.

Ingredients

For the Marinade:

1/3 cup soy sauce

1/3 cup balsamic vinegar

1/4 cup firmly packed brown sugar

2 cloves garlic, pressed or finely minced

1 teaspoon ginger root , grated fresh

1/4 teaspoon black pepper

2 green onions , thinly sliced, tops included

For the Chicken Wings:

24 large chicken wing pieces, drumsticks, and forewings, thawed if frozen

Dash Hungarian sweet paprika

For the Teriyaki Sauce:

1/3 cup soy sauce

1/3 cup balsamic vinegar

1/2 cup firmly packed brown sugar

1/4 teaspoon black pepper

2 cloves garlic, pressed or finely minced

1 teaspoon ginger root, grated fresh

2 green onions, thinly sliced, tops included

Garnish: 1 tablespoon toasted sesame seeds

Method

Gather the ingredients.

Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.

Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.

Stir in the green onions.

Place the chicken wings in a large zip-close freezer bag.

Pour in the cooled teriyaki marinade , squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

Gather the ingredients.

Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.

Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.

Cover the pan tightly with foil and bake for 45 minutes.

Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

Gather the ingredients.

Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.

Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.

Stir in the green onions.

Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.

Serve the remaining sauce on the side.

Enjoy!

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